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An adaptation of the classic mix of herbs and spices.
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Reduced calorie dip that's packed with flavor. Let the dip chill while the chips are being prepared. The consistency will be thicker and the beans will have time to absorb the spices.
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A chili recipe for the slow cooker is the only way to go when making chili. Try this chipotle chicken chili recipe and you won't be disappointed.
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This recipe is by Barbara Kafka and takes 40 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Chef Terrance Brennan uses this flavorful parsley sauce on everything from chicken to meat and fish.
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This Doughnut Cake with Matcha Glaze is tender, buttery, and fragrant with vanilla and mace, with a lovely green tea glaze on top.
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Chef John's tempting coffee cake has diced Honeycrisp or Granny Smith apples layered with a buttery cinnamon-walnut crumble.
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Broccoli is roasted with fragrant sage leaves and red onions for a crisp vegetable side dish.
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This recipe is by Jonathan Reynolds and takes About 3 hours 15 minutes, plus overnight prep. Tell us what you think of it at The New York Times - Dining - Food.
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Butternut squash is roasted with grapes and onions, creating a sweet and savory side dish perfect for the fall holidays.
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Soft sour cream cookies with cashews and burned butter frosting. This is the world's best cookie! They immediately disappear after making. Try them, you'll fall in love!
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Saffron gives this special rice a wonderful flavor and color, along with cumin and chili powder. This is a local favorite in San Antonio.